One new habbit since I wrote this blog is I always wondering how the dishes cuisine/cook everytime I go to the restaurant. Like just yesterday, while waiting our "Resident Evil" movie on cinema, we eat at one of our favorite at Jakarta, called "Pancious". This restaurant specialize for (usually) pasta and pancake/waffle. I just notice that now they have new menu Burger. While my husband stick on his pancake everytime we eat there, me as well stick with Pasta, and the usual Pasta that I always order is called "Hot Tuna Pasta". It was spicy and my husband said that it was simple to make it. I thought so. Thus today I try to make Hot Tuna Pasta on my own recipe. Why I call my own, because I use whole meat pasta spaghetti (they use normal spaghetti) and beside the fresh chilli, I use dry chili, and not much, consider my husband not really support chilli.
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Perhaps you will say that I'm not creative at all, what is the different between this recipe and Spaghetti Bolognaise recipe that I posted months ago. Well, if you know where I am right now, perhaps you will undertstand me ..... a bit. Yes, a little bit. After one week struggle with jet-lag, humidity (I more feel heat than humidity) and polution of Jakarta, I decide to continue to write and post something. At least I can say, "Hey, this is my first cook at Jakarta ...., again". Well, actually this is the second, because I start cooking again last night after buy some ingredients from supermarket. Surprisingly, my stomach is not habituel (not usual) with food from restaurant here. I do not know why. It is really sadness, consider I leave this city less than one year. Anyway, here is my cook again at Jakarta. Enjoy .. Happy New Year 2017 from winter wonderland! Yes, this year finally I had snow in France after many years visit/live here. All places are white, I feel like I am in Disney world :) Well, I hope I can benefit as much snow as I can before back to 30°C country :) I am not much cook during the festive, because we buy apperitif and dinner for New Year's eve. Last night, on first day of 2017, is my first day as well back to cook. With the same spirit (cook whatever that will expired soon .. hahah), I made chicken with creamy mushroom sauce that we eat with salad. Ahh ..., I think someday I will dedicate one time to write my salad. The easiest one. But for now, here is the Chicken with Creamy Mushroom Sauce recipe, my first dishes and cook on the first day of 2017 .. Enjoy .. Ingredients (for 2 persons) : - 2 breast Chicken - 150 up to 200 gr fresh mushroom - 10cl fresh cream - 2 garlic - 2tbsp olive oil - 25gr butter - dry parsley - Salt & Pepper Preparation : - Peel garlic, pressed it and cut it on minced. Put it separate. - Clean the mushroom (using clean toothbrush), and cut it on sliced. Put it separate. How to Cook : - Using frying pan, heat 1tbsp of olive oil on medium heat. - Cook chicken breast until well cook. Around 5 up to 7 minutes each side (approximately). - Add salt & pepper on each side of chicken breast. - When chicken breast well cook, take it out and put it separate. - Using the same frying pan, add 1tbsp olive oil and butter on medium heat. - When butter start to melt, add mushroom and garlic, and mixed them well. - Add dry parsley, salt & pepper. - When mushroom well cook (around 10 minutes approximately), add fresh cream and reduce the heat on low heat. - Mixed well mushroom with fresh cream, add a bit pepper and cook again for around 2 minutes. - Add cooked breast chicken and mixed them well with mushroom creamy sauce. Cook again for another 2 minutes. - Take it out and served it on the plate. - You can eat this Chicken with Mushroom Creamy Sauce with Salad, Bon dégustation ! As you saw on the picture above, we enjoy our Chicken with Mushroom Creamy Sauce with Salad (mânche-avocado-tomate Salad).
At the final stage of your cooking (when you add cooked Chicken inside Mushroom Creamy Sauce), you can add pepper and dry parsley again as you liked. We do not like too much pepper, thus I just add it a bit. It was a good to start a new day in 2017 with this dishes. à bientôt ! (/fin) |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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